French Onion Soup
INGREDIENTS
1 tbsp vegetable oil
1 1/4 lb onion, thinly sliced
1 tsp garlic, finely chopped
2 tsp thyme, finely chopped
1/2 tsp dried sage
1 fl oz white wine
1 qt brown veal stock
1 bay leaf
1 tbsp sherry
1 tsp worchestershire (or to taste)
as needed salt
as needed black Pepper
Garnish
as needed baguette, cut 1/2" thick
as needed olive oil
2 oz gruyere, shredded
1/2 tbsp parsley, chiffonade
Directions
Heat the oil in a saucepot over moderate heat.
Add the onions and cook on medium-high heat stirring frequently until a pale golden color.
Turn the heat to medium low and cook until milk chocolate color. Stir occasionally.
Add garlic, thyme, and dried sage. Sweat until fragnant. About 1 minute.
Deglaze with white wine and reduce to au sec. Add the stock and bay leaf and bring to a boil.
Simmer until onions are very tender and the flavors are well blended, about 20-30 minutes.
Add sherry. Season to taste with salt and pepper and worchestershire. Remove bay leaf.
Garnish
While the soup is simmering, prepare the cheese croutons.
Cut the bread into 1/2inch thick slices.
Drizzle EVOO on bread and toast bread slices in a 375F oven until crisp all the way through.
Top with cheese (covering all edges) and place back in oven until cheese is completely melted.
Portion soup in a bowl and garnish with cheese crouton and parsley.
